Pillowy-Soft Ricotta Gnocchi ☁ gluten free & keto


  1. Yvonne says:

    Just curious if these can be used to do a keto baked mac and cheese over the cauliflower options I have seen. Going to try your recipe very soon! Lokks delish!

  2. Matthew Zuzula Lawrence says:

    I am going to try these tonight! I was wondering if the gnocci could be sprayed with oil and baked rather than basting in butter? Just wondering, I’ll try it your way first! Thank you!

  3. Karina says:

    Quick questions: 1) is the caloric count for the gnocchi alone or with the butter or yogurt sauce? 2) Have you done them quickly boiled, vs. pan fried?

    Looking forward to trying it!

  4. Erin says:

    Made these last night for my husband and I. They were the first keto thing that we agreed was great, not just “pretty good for a keto dish.” I will make these over and over again. Thank you so much for sharing!

  5. Syma Kazeminy says:

    I just can’t get past that almond flour feel (it was the same with the bagels). They would be delicious if I could get used to almond flour! Still, the gnocchi is pretty amazing considering it’s Keto. BUT, the chocolate cake was insane, very well hidden. Thanks for all of these life saving recipes (1000x better than any others I’ve tried!)!!!

    • Paola says:

      LOl thank you Syma! What type of almond flour are you using? If it’s very finely ground there shouldn’t a feel to it, maybe try another brand? So happy to hear you found the chocolate cake insane ( I LOVE it too!) xo!

  6. Laurie Williams says:

    Hi – am just getting ready to make these but have read through the comments. One comment questioned sweetener. I did not see any sweetener needed in the recipe. Have I missed something??

    • Paola says:

      Hi Laurie! SO weird, I just saw that! I’m thinking it was someone asking a general question about sweeteners (in a very weird place)… I dunno! No sweeteners here though, hope you enjoy and let me know if you need anything xo!

  7. Julie Robbins says:

    These sound amazing! And major kudos to you for providing buttons at the top of the page to jump to the recipe and print it! Love your site and will definitely be frequenting it!

  8. Tricia Johnson says:

    Hi there! Could this be made with alternative sweeteners? We’re not keto by exact definition, we do eat low carb for medical reasons. I try to stick to more natural sweeteners in moderation vs using artificial. Do you have any suggestions, even if it slightly raises carb count? Thanks! Excited to try this recipe!

    • Paola says:

      Hi there Tricia! Just keep in mind that both erythritol and xylitol are natural sugar alcohols (they’re not artificial like aspartame!). To keep the texture it’s usually best to add something powdered (so maybe raw cane sugar powdered?). Otherwise things like maple syrup and honey will work too, but they will change the texture slightly (they’ll still be delicious though). Hope you enjoy! xo

  9. Brenda says:

    We have a coconut allergy in the house. Do you think these will still work with just subbing more almond flour in place of the coconut flour?

    • Paola says:

      Hi Brenda! I haven’t tried myself, but I’m fairly certain that all almond will work too. Just keep in mind that coconut flour absorbs A LOT more moisture than almond, so it’ll perhaps be a good idea to drain the ricotta cheese very well and add a bit more xanthan gum. Also cook one first to see how it holds its shape, you can always add more almond flour as needed. xo!

  10. Tiffany says:

    Made this for the first time! We are new to Keto. They were great! We didn’t have time to make the yogurt sauce so we just ate them like a snack! Thank you for all your wonderful and simple recipes! They are much appreciated at our house!

  11. Bree says:

    I’ve been craving gnocchi like crazy since switching to the LCHF way of eating. Is there a way to do these traditionally boiled? Or will the dough fall apart?

    • Paola says:

      Hi Bree! I’m sorry I missed your comment earlier, unfortunately can’t boil these guys (remember they aren’t grains) xo!

    • Paola says:

      Hi Karen! In all honesty I don’t think you’ll get the same results here for anything else. Having said that, there will be a recipe coming soon were you’ll be able to sub with sunflower seed flour (sunflour). xo

    • Paola says:

      Hi Jamie! I’m sorry you didn’t enjoy them at all! All I can think of that would give them the consistency of cornmeal is that your almond flour may not have been fine enough (if it’s a very fine grind it simply blends with the mix). Other than that if they fell apart your ricotta cheese may have been too wet and just needed more flour. The flours hold the cheeses together while cooking, preventing them from melting away (though they’re still fragile at first). xo

  12. LORNA says:

    AMAZING recipe! Very different from normal potato gnocchi, and I’ve never tried regular ricotta ones so I cannot compare. But these were a BIG hit with the entire family thank you!

    • Paola says:

      Hi Lorna! So happy you enjoyed! They have less of a bite than the regular ricotta gnocchi (which are very different from potato ones also). xo and thanks for reporting back!

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